Smothered Turkey Cutlets

• 1 cup mild chunky salsa
• 1/4 cup dried cranberries
• 1 tablespoon chopped fresh cilantro
• 1 cup orange sections, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1 large egg
• 1 tablespoon water
• 1 cup panko (Japanese) bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 turkey breast cutlets (2-1/2 ounces each)
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 2 tablespoons olive oil, divided
• 1/2 cup shredded sharp cheddar cheese
• 1/2 medium ripe avocado, cubed
• Additional chopped cilantro
• Reduced-fat sour cream, optional

1. Preheat oven to 350u0b0. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese.
2. Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly.
3. In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined
4. . Repeat with remaining oil and turkey.
5. Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream.

chunky salsa, cranberries, fresh cilantro, orange sections, flour, ground cumin, egg, water, bread crumbs, parmesan cheese, turkey breast cutlets, pepper, salt, olive oil, cheddar cheese, avocado, cilantro, sour cream

Taken from www.tasteofhome.com/recipes/smothered-turkey-cutlets/ (may not work)